Thin Chinese Egg Crepes with Savory Pork Filling
Thin Chinese Egg Crepes with Savory Pork Filling
Ingredients
For the Crepe Batter
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
For the Savory Filling
- 1 tablespoon vegetable oil
- 1/2 pound ground pork
- 1 cup napa cabbage, shredded
- 1/2 cup carrot, shredded
- 2 tablespoons green onions, chopped
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce, optional
- 1 tablespoon green onions, thinly sliced, for garnish
For Cooking
- vegetable oil, as needed
Instructions
- 1
Prepare the crepe batter: In a medium mixing bowl, whisk together the eggs until well beaten. Gradually add the all-purpose flour, whisking constantly to avoid lumps. Stir in the cold water, salt, and 1 tablespoon of vegetable oil until the batter is smooth and thin. Let the batter rest for at least 10 minutes while you prepare the filling. This allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 10 min
- 2
Cook the savory filling: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add vegetables and seasonings to the filling: To the skillet with the pork, add the shredded napa cabbage, shredded carrot, chopped green onions, grated fresh ginger, and minced garlic. Sauté for 3-5 minutes, until the vegetables are tender-crisp. Stir in the soy sauce, sesame oil, and black pepper. Cook for another 1-2 minutes to combine flavors. Remove from heat and set aside.
⏱️ 7 min
- 4
Cook the crepes: Heat an 8-inch non-stick skillet over medium heat. Lightly brush the pan with a small amount of vegetable oil. Pour about 1/4 cup of the crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. Cook for 1-2 minutes, or until the edges begin to crisp and the crepe is lightly golden and set. Carefully flip the crepe with a spatula and cook for another 30 seconds to 1 minute on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, lightly oiling the pan as needed between each crepe.
⏱️ 15 min
- 5
Prepare the dipping sauce: While the crepes are cooking, combine the soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using) in a small bowl. Stir well to combine.
⏱️ 2 min
- 6
Assemble and serve: Lay a cooked crepe flat on a clean surface. Spoon about 2-3 tablespoons of the savory pork filling onto one side of the crepe. Fold in the sides, then roll up the crepe tightly from the filled end. Repeat with the remaining crepes and filling. Serve the Chinese egg crepes warm with the dipping sauce on the side, garnished with thinly sliced green onions.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Thin Chinese Egg Crepes with Savory Pork Filling
Ingredients
For the Crepe Batter
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
For the Savory Filling
- 1 tablespoon vegetable oil
- 1/2 pound ground pork
- 1 cup napa cabbage, shredded
- 1/2 cup carrot, shredded
- 2 tablespoons green onions, chopped
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce, optional
- 1 tablespoon green onions, thinly sliced, for garnish
For Cooking
- vegetable oil, as needed
Instructions
- 1
Prepare the crepe batter: In a medium mixing bowl, whisk together the eggs until well beaten. Gradually add the all-purpose flour, whisking constantly to avoid lumps. Stir in the cold water, salt, and 1 tablespoon of vegetable oil until the batter is smooth and thin. Let the batter rest for at least 10 minutes while you prepare the filling. This allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 10 min - 2
Cook the savory filling: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add vegetables and seasonings to the filling: To the skillet with the pork, add the shredded napa cabbage, shredded carrot, chopped green onions, grated fresh ginger, and minced garlic. Sauté for 3-5 minutes, until the vegetables are tender-crisp. Stir in the soy sauce, sesame oil, and black pepper. Cook for another 1-2 minutes to combine flavors. Remove from heat and set aside.
⏱️ 7 min - 4
Cook the crepes: Heat an 8-inch non-stick skillet over medium heat. Lightly brush the pan with a small amount of vegetable oil. Pour about 1/4 cup of the crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. Cook for 1-2 minutes, or until the edges begin to crisp and the crepe is lightly golden and set. Carefully flip the crepe with a spatula and cook for another 30 seconds to 1 minute on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, lightly oiling the pan as needed between each crepe.
⏱️ 15 min - 5
Prepare the dipping sauce: While the crepes are cooking, combine the soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using) in a small bowl. Stir well to combine.
⏱️ 2 min - 6
Assemble and serve: Lay a cooked crepe flat on a clean surface. Spoon about 2-3 tablespoons of the savory pork filling onto one side of the crepe. Fold in the sides, then roll up the crepe tightly from the filled end. Repeat with the remaining crepes and filling. Serve the Chinese egg crepes warm with the dipping sauce on the side, garnished with thinly sliced green onions.
⏱️ 4 min